This Clam Pasta with Tomatoes and Spicy Breadcrumbs is a version of the classic Italian dish, pasta alle vongole (pasta with clams). With cherry tomatoes and fresh basil, this pasta is bursting with flavor! The spicy breadcrumbs add a nice kick and pop of texture- be sure not to skip them!
If you know me, you know that spaghetti with clams is my favorite dish of all time. I could eat it every day and not get sick of it, but I do love switching it up with this version made with cherry tomatoes, fresh basil, and the best part-spicy, lemony breadcrumbs!
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Spicy Breadcrumb ingredients
The spicy breadcrumbs are (maybe??) the most important part of this recipe! They add a nice crunchy texture with a kick of heat and a pop of brightness from the lemon zest. Do not skip them! They are basically my Spicy Calabrian Breadcrumbs, but with a lemony zip.
Panko breadcrumbs: Panko breadcrumbs are lighter and flakier than traditional breadcrumbs. They make the best crunch!
Jarred Calabrian peppers: Here's where the heat comes in! I like using these chopped Calabrian peppers but you can buy them whole and chop them up for this recipe if you prefer.
Lemon zest: Lemon zest adds a nice pop of acidity and brightness that goes really well with the seafood.
Olive oil: I like using olive oil for breadcrumbs, you can use butter or a combination of the two if you prefer.
Salt: A pinch of kosher salt brings out the flavors.
Pasta ingredients
Pasta: Long pasta shapes work best for this recipe. The photos show spaghetti, but linguine will work as well.
Olive oil and garlic: the base to our sauce!
Cherry tomatoes: The sweetness of the tomatoes is the perfect compliment to the briny clams. This recipe is a great way to use summer cherry tomatoes!
Wine: Steaming the clams in white wine adds great flavor and acidity. Make sure to choose a dry wine that you would enjoy drinking.
Clams: The star of the show! Make sure to use small clams like littleneck or manila for this recipe. The clams shown in the photos are littleneck and they will likely be the easiest to find.
Fresh herbs: Most clam pastas are garnished with fresh parsley, but for this version I like using both parsley and basil because basil compliments the cherry tomatoes so well. You have to use fresh herbs, not dried!
Butter: Not traditional, but I like to add a bit of unsalted butter to the pasta right at the end to create a silky sauce.
How to clean clams
Clams that you buy at a seafood shop or grocery store should be fairly clean, but they might still have a bit of sand in them so it's important to clean them before cooking. Cleaning clams is very easy and you can do it while you prep the rest of your ingredients for the pasta!
Soak them in cold water. Add the clams to a large bowl and fill with cold water.
Add a pinch of salt! Adding a pinch of salt to the cold water encourages clams to "spit" their sand.
Change the water. I like to change out the water a few times while soaking clams.
Scrub them! After soaking the clams, give them a little scrub under running water to remove anything that's left on their shells. You can use a brush, or just rub the clams together.
Recipe FAQ
The spicy breadcrumbs add a nice little kick, but nothing too extreme!
I love using fresh clams for this recipe, but canned clams will work in a pinch.
Long pasta shapes like spaghetti, linguine or bucatini are best for this recipe.
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Clam Pasta with Tomatoes and Spicy Breadcrumbs
Ingredients
For the spicy breadcrumbs
- 2 Tablespoons olive oil
- ⅓ Cup panko breadcrumbs
- 1 Tablespoon jarred chopped Calabrian chilies
- 1 small garlic clove finely minced
- 1 Teaspoon lemon zest
- kosher salt to taste
For the pasta
- ¾ Pound spaghetti or linguine
- 3 Tablespoons olive oil
- 2 garlic cloves minced
- 1 Pint cherry tomatoes halved
- ½ Cup dry white wine
- 2 Pounds Littleneck clams scrubbed
- 2 Tablespoons unsalted butter
- Kosher salt
- Fresh basil torn
Instructions
For the spicy breadcrumbs
- In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and stir until coated in oil then add the Calabrian chilies and garlic. Turn the heat to medium low and cook, stirring constantly, until the breadcrumbs are golden brown and the garlic is fragrant; about 5 minutes. Transfer the breadcrumbs to a bowl so that they don’t burn in the pan. Season with salt to taste.
For the pasta
- In a large pan fitted with a lid, heat the olive oil over medium heat. Add the tomatoes and season with salt. Add the garlic and let cook until fragrant and just starting to turn golden around the edges, about 2 minutes. Add the wine and the clams and cover with the lid. Cook until the clams have opened; about 5-7 minutes. With tongs, remove the opened clams to a bowl and discard any that did not open.
- Meanwhile, bring a large pot of salted water to a boil. Cook your pasta to 2 minutes less them the package directions for al dente. Drain the pasta, reserving 1 cup of pasta water. Transfer the pasta to the sauce pan to finish cooking, adding splashes of pasta water as needed to loosen the sauce. Once you've reached the desired consistency for your sauce, turn off the heat.
- Remove half of the clams from their shells and add them to the pasta. Add the butter to the pasta and toss to coat. Add the remaining clams in their shells to the pasta.
- Garnish with plenty of fresh basil and serve with the spicy breadcrumbs. Enjoy!
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